Close

Fu Xi Roast Duck Restaurant (Men Dou Quan Branch)

北京菜 · ⭐ 4.5

Second Floor, Laojia Roubing Restaurant, Opposite Xiaoyuan Area III, Shangyuan Road

Dishes

• 

  Beijing-style Private Kitchen Grilled Meat

  Beijing-style private kitchen grilled meat is made with selected beef and mutton, seasoned with scallions, ginger, garlic, and other seasonings, and grilled over traditional charcoal. It has a tender and juicy texture with a rich aroma.
• 

  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
• 

  Big Noodle Salad

  Da La Pi is a dish made by mixing thin, transparent rice noodles with fresh vegetables such as cucumber, carrot, and wood ear mushroom, then dressing them with a special sauce. The rice noodles are wide and thin, transparent and elastic, while the vegetables are crisp and refreshing, creating a rich and varied texture.
• 

  Tianmu Lake Fish Head Rice Soup

  Tianmu Lake fish head rice is made with large fish head from Tianmu Lake, rice, ginger slices, and green onions. After pan-frying the fish head until slightly golden, it's simmered with water until the broth turns milky. Then, washed rice is added and cooked together to absorb the rich fish flavor.
• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Stir-Fried Zucchini with Sauce

  Slice or shred zucchini, blanch, drain, then mix with garlic, salt, sesame oil, a little vinegar, and chili oil for a cold dish.
• 

  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
• 

  Signature Sauce Braised Big Fish Head

  Signature Sauce Braised Big Fish Head is a Chinese dish made with a large fish head and seasoned with soy sauce, doubanjiang, and other seasonings, then simmered slowly. The fish head is tender, with rich sauce flavor and a full taste.
• 

  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
• 

  Durian French Cabbage Shrimp Ball

  Durian French Cabbage Shrimp Ball is a fusion dish made with shrimp, French cabbage, and durian. Shrimp meat is minced and mixed with chopped French cabbage, then seasoned and formed into balls wrapped with durian flesh, and finally fried or pan-fried.
• 

  Mustard Shrimp Balls

  Fresh shrimp balls are marinated, coated in a light layer of starch or batter, then fried until golden and crispy. Served with a French mustard sauce made from mustard, cream, lemon juice, and honey, offering a crunchy exterior and tender interior with a unique flavor.
• 

  Mustard Shrimp Balls

  Fresh shrimp balls are marinated with salt and pepper, lightly coated in starch, then fried until golden and crispy. A sauce is made by sautéing garlic and onion, then adding cream, mustard sauce, and a splash of white wine. The shrimp are tossed in the sauce and garnished with black pepper and parsley.
• 

  Garlic Rice Noodles with Baby Squid

  Garlic and vermicelli squid is a dish featuring baby squid and vermicelli. Cleaned squid is blanched, vermicelli soaked in warm water, then arranged together. Sauté garlic in oil, mix with seasonings, pour over ingredients, and steam until done.
• 

  Mint Roast Duck

  Mint-roasted duck is made primarily from duck that has been marinated and then roasted. The duck skin is crispy while the meat is tender, and it's best enjoyed with fresh mint leaves or mint sauce to add a refreshing aroma.
• 

  Chicken and Frog Chaotic Cry

  Chicken and Frog Chaotic Cry is a Sichuan dish made with chicken and frog, stir-fried with a spicy and fragrant flavor, featuring strong local characteristics.
• 

  Spicy Duck Blood with Black Tripe

  Black tripe duck blood soup is a Sichuan-style dish primarily made with black tripe and duck blood, supplemented by ingredients such as mung bean sprouts, chili peppers, and Sichuan peppercorns. The preparation involves blanching the black tripe and duck blood first, then stewing them together with fried doubanjiang (fermented broad bean paste), minced ginger and garlic. Finally, vegetables and seasonings are added to complete the dish.

Reviews